This delicious Strawberry Coconut Cream Tart is made with oatmeal-coconut crust & filled with coconut yogurt and strawberries. Instead of heavy whipping cream, the tart is topped off with delicious coconut cream sweetened with just a touch of maple syrup and fresh strawberries. The recipe is made vegan, gluten free and free of refined sugar.
This coconut cream tart is very refreshing, making it the perfect dessert to enjoy on hot summer days!
Strawberry Coconut Cream Tart (Vegan + Gluten Free)
INGREDIENTS:
Crust:
1 1/2 cups blended oatmeal
1/3 cup shredded coconut
1/4 cup melted coconut oil
2 tablespoons maple syrup
Blend all ingredients and bake at 360 °F / 180 °C
Filling:
Layer 1
1 cup coconut or Greek yogurt
3 teaspoons gelatin or agar
Layer 2
1 cup blended strawberries
3 teaspoons gelatin
2 tablespoons xylitol
Topping:
1 can coconut milk (refrigerated overnight)
1 tablespoon maple syrup
METHOD:
- Blend all crust ingredients and bake at 360 °F / 180 °C for around 15 min.
- Mix yogurt with prepared gelatin/agar and refrigerate until thick enough.
- Blend strawberries adding sweetener and prepared gelatin. Refrigerate until it becomes a little thicker.
- Whisk thick part of coconut milk with maple syrup.
- Transfer fillings to a cool crust, top with coconut cream & fresh strawberries.
Keep in the fridge. Enjoy!
